So are you are dying to know what the heck tomato soup and wreath making have in common? Okay, I’ll tell you…absolutely nothing! It’s just what we did today (smile).
As part of our celebration for the arrival of autumn, we made a wreath with clippings from the grapevines in our backyard. I had so much fun teaching my daughters the principle of “waste nothing.” The grapevines needed to be pruned; therefore, we made a wreath that will last us through the holidays. I learned this craft from my readings in Country Wisdom & Know-How. I truly value this book and consider it is a must have for those attempting to live a frugally sustainable life.
I think I will save the grapevine wreath tutorial for another post (but please check out my youtube video tutorial). Today, I want to talk about tomato soup. We make tomato soup about once every two weeks. My children love it. It makes a very quick, easy lunch option. And most importantly, it is another creative way to provide superb nutrition to my family.
It usually takes me one hour on one weekend evening to ensure that we have several instant lunches throughout the week (these are perfect for the lunchbox too). Once cooked and blended, the soup is poured into ½ pint jars and stored in the refrigerator. So much more frugal, and definitely more nutritious, than the cans you purchase in the grocery store.
Tomato Soup Ingredients (recipe modified from Eat Clean Soup Cookbook)
-1 large onion, chopped
-4 ribs of celery, chopped
-3 carrots, chopped
-4 cloves of garlic, minced
-1 large sweet potato, peeled and chopped
-2 cups chopped fresh tomatoes (or one 28-oz can/jar tomatoes)
-4 cups chicken stock/broth
-2 tablespoons fresh basil
-2 tablespoons fresh oregano
-1 teaspoon curry powder
Salt and pepper to taste
1)Sauté all chopped veggies in a stockpot or Dutch oven over medium-high heat (Use olive or coconut oil for this. Otherwise, use a small amount of stock to sauté.)
2)Lower heat to medium and add tomatoes, stock, basil, oregano, salt, pepper, and curry powder. Bring to boil. Reduce heat to low and simmer for 30 minutes.
3)Puree soup to uniform consistency (I love my stick blender, but a regular blender will work fine. Just be sure to work in small batches)
4)Store in ½ pint glass jars (or any size suitable for your family needs) in refrigerator. Warm prior to serving and serve with a dollop whole-fat, plain yogurt.
That’s it! And now you have something that is ready to grab for a quick snack or an easy lunch.
Please be sure to click on the links located in the post for tutorials on making your own stock and canning tomatoes.
This recipe looks so yummy ! I can't wait to try it.
hobby baker says
We love tomato soup and will definitely try this one out! Thanks for sharing.
Thanks for linking your great post to FAT TUESDAY. Hope to see you next week! Be sure to visit RealFoodForager.com on Sunday for
Sunday Snippets – your post from Fat Tuesday may be featured there!
Debbie @ Easy Natural Food says
I want to make this! How many jars do you get from the recipe? Thanks so much for sharing this recipe with Sunday Night Soup Night. I'll be hosting weekly through fall and winter, so I'd love to see you again with your next soup/stock/chowder recipe!
my kids love canned tomato soup, and I’ve been looking for something that I can make at home that they would love as much. Is this recipe suitable for canning? It would be wonderful to have some of this on hand for when the power goes out or we’re short on time!
i am curious about canning it as well!!! and how many pints the recipe makes.
Could you use a vegetable stock? My husband loves tomato soup but he recently went vegetarian. Looks Yummy!!
Sue Conway says
Can you water bath this recipe and can this soup? If so how long do you process it?
How long does this keep in the fridge? Normally I don’t keep anything after 3 days but is this different?
I’ve made and stored them for up to 7 days — enough for the week 🙂
Love your recipes but wish you would put them in print form so I could print them off without geting all the comments also.
You can higlight the recipe part and hit print the select the option to print selection.i just did that 🙂
Thank you Maggie! That’s perfect. I am trying to be better about offering a download/print version 🙂
Have you tried freezing it yet! Does it freeze well?
I’ve never tried freezing it! But I can’t think why it wouldn’t work…great idea!
Sharon F says
This sounds good, but my husband is allergic to sweet potatoes. I wonder if a regular potato and a dab of brown sugar would work?
I think it would! Brilliant 🙂
Wendy Bradley says
I’m interested in canning this soup, can you let us know if it can be canned and stored in a cool dark place on a shef?
I think it’s a great idea to can it! I’ve read mixed reviews on potatoes and water-bath canning verses pressure canning. I feel comfortable with the water-bath method for this recipe because of the high acidic content of the tomatoes 🙂 After canning, I’d store it in the pantry for up to a year.
We home school so we can put them in quart jars, but this would be good for my husband to take to work. Thanks.
Beverly Carney says
Please do NOT water bath can this product. There are very few tomatoes in it compared with the other veggies. and it will not be acidic enough. Consult your local extension office for a ‘cannable’ tomato soup recipe. This should freeze just fine though.
I’ve been growing my own and canning for over 30 years. Be safe.
About how many half-pints do you get from this recipe? I want to make sure I have enough jars.